Jennifer

__** INDIA **__ v ** Academic Programs **
 * List and explain/discuss the academic programs, curriculum framework, governing accreditation body, assessment process of student learning, faculty profiles, and any other information about the academic programs. **
 * We are trainig our students in the following departments
 * ** Continental | Indian | Tandoor | South Indian **
 * We have specialised chefs, having atleast six years experience in the industry, to train students on each category.
 * ** SYLLABUS/ CURRICULUM **
 * ** Gastronomy ** - This program opens the door to the basics of Cuisine. From day one students begin to master the basic skills from how to hold a knife properly, how to peel vegetables or how to truss a chicken. As the term progresses, the working techniques become more complex. Demonstrations become more menu-oriented, incorporating such elements as Organization, preparation, balance and timing.
 * ** Patisserie & Confectionery Arts ** - This program is divided into basic, intermediate and superior Patisserie. A vigorous and exciting subject allowing students to develop the basic techniques of Classic Patisserie while being introduced to aspects of the commercial kitchen. The student progressively learns to prepare a wide selection of desserts & cakes served in restaurants & Patisserie shops. The superior Patisserie combines all the knowledge, techniques and artistic skills of the Basic & Intermediate levels and encourages you to personalize your work. It consists of Plated Desserts, Chocolate, Decorative Sugar work and Pastillage
 * ** Bread Art ** - To develop a professional approach to making International Breads, focusing on ingredients selection, leavening agents, proving time, baking temperatures and glazing of the end products. Rectification of faults in dough and batters before baking and identification of errors in final products. Develop knowledge and interest in Buffet Presentation & Bread Show -Pieces.
 * ** Advanced Garde-Manger Arts / Culinary Arts ** - To emphasize the importance of appearance, garnishing, presentation and eye appeal in order to increase the acceptability and make food look good. The students are also acquainted with the latest trends in the Cold Kitchen strongly emphasizing on creativity, arts and skills. Students endeavour to learn carving both edible and inedible show pieces generally used in food service establishments. Students master the art of Fruit and Vegetable Carvings, Ice carving, Butter & Tallow Sculpture and Styrofoam. Modern ways of decorating foods such as ‘Chaud-Froid’ paintings, jelly Logos and Mash Potato Sculpture are also taught. An unusual component of this course is the theory and practice of Charcuterie and the art of Sausage making, smoking and Curing.
 * ** Meat Fabrication and Charcuterie ** - Students learn meat grading procedures and techniques, ways to identify meat quality and yield testing through classroom lectures and demonstrations. Fabrication of whole meats into primal cuts and portion cuts are taught keeping in mind the classical French and American meat cuts and also the local hotel and restaurant cuts. Pate’s and Galantines, Sausage making and meat preservation are also given due importance. Marinating and dressing of meats is also the part of the subject.
 * ** Oriental & Far Eastern Cooking ** - Whether you call it Szechuan or Cantonese, Peking or Hunan, the Thai Curry or the Singapore Noodles, Nasi-Goreng from Indonesia or Japanese Sushi, students are exposed to the fine delicacies of all these regions to ensure that they are not lost in the international market. Special emphasis is put on the a la carte type of food preparation so as the student will learn how to pick up orders and also get an insight into order pick up sequence and speed of processing the orders.
 * ** Indian Regional Cuisine ** - Throughout the programme Indian Cuisine is fully emphasised. Students are introduced to the basics of bulk Indian Cooking. Focus is on the mixing and combining the ingredients in right proportions in large quantities and rectification of errors to avoid wastage. The Course explores the use of indigenous ingredients in the preparation of traditional and contemporary Indian Regional Food built upon established culinary principles. Theme buffets & presentations is a mandatory part of the curriculum. All the states of India are given due importance with aspects such as history, culture, eating habits etc.
 * ** Indian Confectionery ** - Students develop practical knowledge about the fundamentals of Indian sweets and individually learn to prepare basic Indian desserts. Due emphasis is given to milk and “chenna” based desserts and variety of delicious halwas. Students also develop confidence in handling the preparation of various Indian snacks and savories commonly prepared in the hotel industry.
 * ** International Cuisine ** - Through lectures, demonstrations and hands on cooking techniques of food preparations are taught to the students. Emphasis is laid on ingredients and spices, mixing of ingredients, taste development and product analysis in relation to a wide variety of international cuisines. Students research and prepare representative regional foods from the Asian, European and American continents. Special interest is taken on French and Oriental seasonings, ingredients and cooking techniques. This subject mainly deals with hot food preparation.
 * ** Food and Beverage Matching ** - To learn about the Food and Beverage Service Department, skills and profiles of F&B Service staff. To develop knowledge about menu awareness, method of table lying, operating equipment and procedure of service. Students are introduced to various alcoholic beverages, their history, manufacture, classification, storage, mixing and service. The goal of this subject is to teach the student chefs the role of wine, spirits and beverages in professional food service. Students learn the principles of F&B management, purchase, storing, issuing, pricing and merchandising.
 * ** Drawings and Graphics ** - To introduce the students to basics of art in relation to drawing, sketching & pictorial representation so as to enable them to develop their artistic and visualizing skills in relation to food presentation. Develop skills in 3-Dimensional work such as sculpting and moulding, using food commodities like ice, tallow, chocolate, marzipan, etc.
 * ** Management ** - To know the basic management principles and it’s applicability in catering and hospitality business. Improving supervisory skills, understanding the challenges of supervising work and teams in food production and service settings. To learn the theory of materials management focusing on procurement, storing and ordering. To give an insight into concepts of Organizational Behaviour and Human Resource Management and their application to catering businesses and hospitality establishments. Focus is given on teamwork and communication skills.
 * ** French ** - To enable the students to frame, speak and write simple sentences, phrases and understand general terms pertaining to hotel and catering activities. Culinary French is also emphasized as it helps in menu development. Finally, A Chef’s job involves not only cooking but also budgeting, planning, cost control, purchasing, selling & public relations do come uninvited. The Academy grooms every single individual to face the loads of responsibility shouldered over a chef.
 * ** Communication Skills, Personality Development, Industrial Labour & Hotel Laws, Kitchen Designing, Food & Beverage Costing ** form an integral part of their curriculum.
 * ** [] **
 * ** COURSE DURATION FOR THE STUDENTS UNDER GOVERNMENT APPROVAL - 18 MONTHS **
 * Basic Training - 2 months
 * Specialized Training 10 Months
 * Industrial Training 6 months
 * Starting Of Session – July 2010
 * ** ELIGIBILTY DETAILS **
 * Minimum Qualification- 10th Passed – Failed
 * Maximum Age Limit 14 to 40 years
 * ** Certificate will be issued on Completion of Industrial Training. **
 * ** Passing out Students will be confident of ** › Cooking in BULK › Preparing food of one specialized Cuisine› Basic Food Safety Practices› Sensory Quality Awareness› Yield Management› Recipe Costing› Basic Service Standard/ Timing› Basic English
 * ** Operational Aspects ** › 5 DAY WORKING DAY- Sat / Sun- Holiday › Government Holidays› Summer Holidays- 31 Days( optional) › Classes are from 8am to 8pm› No Outside food allowed on working days.
 * **__ Culinary Courses / Programs: __** At AACA, the culinary programs emphasize an education which is a combination of theoretical and core skilled development training, imparted by highly trained and dedicated professional chefs and faculty members. We do not teach just through the proposed curriculum, but also expose the students to various kitchens and the other speciality cuisine restaurants of different hotels.
 * ** One Year Diploma in Professional Cookery: ** __Course modules include:__- Cookery Theory- Cookery Practical- Larder Theory- Larder Practical- Commodities- Hygiene and Nutrition- Computer Application in Cookery
 * ** One Year Diploma in Professional Bakery and Confectionery: ** __Course modules include:__- Bakery Theory- Bakery Practical- Confectionery Theory- Confectionery Practical- Hygiene and Sanitation - Computer Application in Bakery & Confectionary
 * ** Hobby Courses: **__ Course modules include: __ Salads, Soups, Sandwiches, Snacks, Cuisine, South Indian, Indian, Chinese, Baking, Desserts, Indian Sweets and International Cuisines

v ** Curriculum Framework ** v ** Governing Accreditation Body ** v ** Assessment Process of Student Learning ** v ** Faculty Profiles ** |||||||| **Sudhakar N. Rao** Director / Principal Banquets and Buffets, Advanced Garde Manger & Culinary Arts Asst.Professor International Bakery Bread Art Bread Scluptures & Displays || International Cuisine Exclusive Ala Carte Cruise Line Operations ||  || ** N.Srikanth ** Lecturer Pastry & Bakery Advance Bakery Principles || Commercial Cookery European Cuisine ||  || ** Vishal Gunwant Gondane ** Lecturer Food Production International Cusine&Italian Cusine || Lecturer Pastry&Bakery Plating Trends ||  || ** Raju Khim ** Chef Demonstrator PAN-Asian Cusine Chinese & Oriental Cusine || Artistic Food Displays ||  || ** P.Challeshwar Rao ** Lecturer F&B Service F&B Matching F&B Costing&Control || Lecturer F&B Management Food and Wine paring ||  || ** Venkatesh ** Kitchen Steward Hygiene & Sanitation HACCP || Asst. Professor Hotel Operations ||  || ** Snehalatha ** Lecturer Management studies and Hotel Law || Lecturer Communication skills ||  || ** Meenakshi Sanjay ** Lecturer Front Office & Accomodation Operations || v ** Other **
 * Special attention is always given to the practical side of professional food preparation. Upon graduation, you will be prepared for any number of culinary careers in restaurants, bakeries, food service departments of corporations and health-related institutions, as well as in the rapidly expanding fields of catering and "food to go". Students are provided with uniforms and a complete knife set. More than just a cooking school, graduates of this culinary arts program are fully prepared to fulfill many entry-level food service roles, including sous-chef, garde manger, baker, pantry person, short-order cook and line cook.
 * The academy has seven full fledged training kitchens. The students will rotate in all the seven kitchens before completing the Three Year Program. The kitchens are planned by professional chefs taking into consideration accessibility and the present professional Hotel Kitchens. Pastry and Bakery named after the world famous sugar confectioners Susan and Edward Notter are equipped to the international standards keeping in mind the student needs for skill development. Special equipment has been provided for the students in order to attain desired results in the field of sugar confectionery and Couverture Confectionery. The Academy has a compact 40 cover public restaurant open for lunch on all working days and offers a contemporary classical menu with a'la carte facility. A full fledged display bar has been provided to introduce the student chef to the basic principles of food and beverage service. Keeping in mind the hi-tech approach in the food service operations computer education is imparted to the students throughout the course. Academy has also placed an 80 seated ultra modern audio-visual classroom.
 * The Academy is duly guided by a group of world famous culinary professionals and hotel professionals who will be assisting the academy in pursuing its goal of culinary excellence. These culinarians will be involved in day to day operations of the Academy for the benefit of the students. They will be keeping the Academy updated about all the culinary events of the world.
 * ** Mr. Rudi Bauver **
 * A professional cold kitchen chef and a member of ‘Les Chaines des Rotisseurs’, the corporate chef of Worldwide Catering Inc. Florida, USA, he has accepted to be an honorary visiting faculty member. He has been associated with the academy since its inception in 1996 and was instrumental in getting the academy recognized by Sun Hotels & Cruise Division for recruiting the passing out students of the academy directly onboard the Sun Cruises ships.
 * ** Mr. Bomi H. Patell **
 * A US returned, known culinary professional of Hyderabad, Mr. Patel is a career counselor for the students of the Academy. A graduate from Dadar Institute of Hotel Management, he has toured the world extensively while he was working as a pastry chef with the Royal Caribbean Cruise Lines. Presently Bomi.H.Patell is a leading and a well recognized Recruiting agent for various Cruise Line companies in Europe and America. Bompat Recruiters Pvt. Ltd. has recruited almost 35 students from the academy in the past 5 years for various Cruise companies in Europe & America. He is associated with the Academy for conducting classes on Cruise Ship familiarisation, personality development and Career building.
 * ** Mr. Friedrich Maricher **
 * A renowned chef culinarian from Austria and a senior member of Les Chaines des rotisseurs, he has accepted to be the honorary visiting faculty member for the Academy. Chef Mariacher is presently handling a fleet of 12 Luxury Liners which sail out of major American and European ports. His contribution to the academy is mainly in the field of recruiting students for his operation onboard the ships and training them to become professionals.
 * ** Mr. Gondi Sunil Kumar **
 * Mr. Sunil has done his hotel management from Institute of hotel management at Hyderabad and has worked for the Oberoi Hotels. In 1990 Sunil left India to work as a first line cook in the French kitchen onboard the ship S/S.Majestic. Mr. Sunil is well versed with the French Culinary Principles and is presently the Director Food Service, Eurest Dining Services; Mr.Sunil is a Certified Executive Chef by the American Culinary federation.
 * ** Mr. Dietmar Suitner **
 * A professional pastry and confectionery chef from Austria and a member of Les Chiaines des rotisseurs. Worked for leading hotels in Los Angeles and presently working as senior executive chef for Zebone Catering Inc. Florida, USA. His association with the academy is mainly in the area of Pastry and Confectionery. He conducts workshops on Chocolate Confectionery with the latest techniques being followed.
 * People make all the difference and the academy can boast of a committed team of faculty members for whom training the next generation of culinary professionals is not a 9 to 5 job. Each of the faculty members is also involved in mentoring students into becoming professionals and having that professional edge in every activity they take up, whether it is co-curricular, cultural or sports. Faculty members are entrusted additional portfolios, which contributes to the overall enhancement of the academy as a whole. The Indian Academy of Catering Technology and Culinary Arts is probably the only hospitality management institute that has a Principal who is actively involved in a subject with the final year students at a theory as well as at the practical level.
 * || ** Akshay Kulkarni ** Head of the Department/ Associate Professor Introduction to Fundamentals of Food Production, Facility Planning and Kitchen Designing, Training & Placements Incharge ||  || ** Syed Abdul Attique ** Asst. Professor / Chef Instructor Indian Confectionery, Management studies, Accountancy ||
 * || ** V.Shivaramakrishnan ** Asst. Professor / Sr Chef Instructor Indian Regional Cuisine & Principles of Indian Gastronomy, Oriental & Far Eastern Cuisine ||  || ** Sanjay kumar **
 * || ** V.Shivaramakrishnan ** Asst. Professor / Sr Chef Instructor Indian Regional Cuisine & Principles of Indian Gastronomy, Oriental & Far Eastern Cuisine ||  || ** Sanjay kumar **
 * || ** Rajiv Dutta ** Lecturer
 * || ** Sumit Kumar ** Chef Instructor
 * || ** K.Vamsee **
 * || ** Ritik Mathur ** Tech Demonstrator Food Sclupture
 * || ** Sachin Kurrum **
 * || ** L. Ashok ** Asst. Professor Culinary French ||  || ** Neelima Andugula ** Lecturer Computer Science ||
 * || ** Raj Kumari Mathur **
 * || ** P.N. Rao ** Sr. Lecturer Environmental Science Materials Management ||  || ** Matheen Asrar ** Asst. Professor Food & Nutrition, Sanitation and Saftey ||
 * || ** P.Sunita **
 * NATIONAL PLACEMENTS
 * Companies that have selected students over the Last Few Years:
 * Westin Hotels & Resorts
 * Bass Hotels & Resorts - Holiday Inn, Crown plaza, Inter - Continental
 * Grand Hyatt, New Delhi, Mumbai
 * Hyatt Regency - New Delhi, Mumbai, Goa, Kolkata
 * Sarovar Park Plaza, Hotels & Resorts Pvt. Ltd. Taj Group of Hotels, India
 * Taj SATS Delhi, Mumbai, Chennai
 * Oberoi Hotels & Resorts, India
 * ITC Welcomgroup, India
 * Welcomgroup Management Institute, Gurgaon
 * The Leela Kempinski-Mumbai, Bangalore, Goa
 * The Orchid, Mumbai
 * The Regent, Mumbai
 * Lufthansa Sky Chefs, Bangalore
 * Oberoi Center for Learning & Development – New Delhi.
 * Le Meridien chain of hotels
 * JW Marriott Hotel, Mumbai, Goa, Hyderabad
 * Lakeside Chalet, Renaissance Marriott Hotel & Convention Centre, Mumbai
 * Mahindra Resorts, Bangalore
 * Park Group of Hotels, Bangalore
 * Taj Group of Hotels, India
 * Hilton Towers, Mumbai
 * Grand Inter- Continental Delhi
 * ** INTERNATIONAL PLACEMENTS **
 * Companies that have selected students over the Last Few Years:
 * Princess Cruises lines U.S.A
 * P & O Cruises - U.K,
 * Sun Hotels & Cruise Division - U.K
 * Sea Shell Inn- Dubai (UAE)
 * Spicy Heights – Australia
 * Pullmantur Cruises – Barcelona
 * Costa Cruise Lines – Italy
 * Disney Cruises, Miami

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